Raspberry Breakfast Buns
Prep time
Cook time
Total time
These raspberry breakfast buns are like traditional rolls but with a sweet jam "thumbprint" and a drizzle of icing. Feel free to mix up the jam flavor or use a variety of jams, instead of just raspberry. Please note that the prep time is hands-on time only and does not include rising times.
Recipe type: Breakfast
Cuisine: American
Serves: 24 buns
Raspberry Breakfast Buns
  • 1 cup warm dairy-free milk beverage (about 115°F)
  • 1 (.25-ounce) package active dry yeast
  • ⅓ cup oil, plus additional for brushing
  • ¼ cup sugar
  • 1 egg, beaten and room temperature (see note above for egg-free options)
  • ½ teaspoon salt
  • 3½ to 4 cups all-purpose flour
  • 1½ cups raspberry preserves
  • 1 cup powdered sugar
  • 2 tablespoons dairy-free milk beverage
Raspberry Breakfast Buns
  1. In a large bowl, whisk together the warm milk beverage and yeast. Let it sit or a few minutes to proof.
  2. Whisk in the oil, sugar, egg, and salt, and then stir in 3 cups of flour to make a soft dough.
  3. Turn the dough out onto a floured surface, adding more flour as needed. Knead and add flour until the dough smooth, elastic, and no longer sticky, about 5 to 7 minutes.
  4. Invert the bowl over the dough and let rest 1 hour.
  5. Grease 2 cookie sheets or line them with parchment paper.
  6. Shape the dough into 24 balls, and place them on your prepared cookie sheets. Flatten each ball into a 2-inch circle. Using your fingers, stretch the dough to make an indentation into each ball. Brush the tops with oil. Gently cover, and let the buns rise for 30 minutes.
  7. Preheat your oven to 400° F.
  8. Make indentations in the dough again. Fill each indentation with approximately 1 tablespoon raspberry preserves.
  9. Bake the buns for 10 to 15 minutes, or until just turning golden. (Alisa's Photo Note: I baked mine in a convection oven that cooks hot, so mine browned a little too much and too quickly. Yours should be lighter in color.)
  10. Transfer the buns onto cooling racks, and let cool for 10 minutes.
  1. Just before serving, whisk together the powdered sugar and milk beverage in a small bowl until smooth.
  2. Drizzle the buns with the glaze. If you won't be serving all of them right away, store leftover glaze in the refrigerator. Whisk and then glaze the buns just before eating.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/raspberry-breakfast-buns